Lahtua’s Hawk Soup Pike Soup

The special feature of this fish soup is the use of milk – characteristic of the cuisine in the Southern Finnish Lake District region. Finnish fish soups are otherwise clear.

Peel the onions, chop them finely and sweat them in the butter in a large saucepan at a low temperature until translucent. In the meantime, peel the potatoes and cut them into cubes of about 1 cm edge length. Heat water and fish stock in a second saucepan. When the onions are translucent, add the new spices, salt, liquid and potatoes. Just before the potatoes are cooked, put in the pike fillets, which you have previously cut into larger pieces. You boil the milk and add it as well.

Then you let the soup boil down very gently on the lowest heat for 5-10 minutes. Take out a piece of fish to see if it is cooked. Rinse the dill, rub dry and chop finely. Add to it. Season the fish soup with salt and new seasoning and bring to the table on the spot.

Tip:

-After adding pieces of fish and frutti di mare to a soup, boil it down only slightly. In this way, these delicate foods remain tender and juicy and do not disintegrate.

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